Chocolate pavlova with whipped cream and summer berries - or: Why you almost never see a paved Pavlova in blogs

Do you know that? Beautiful and opulent pies, decorated with cream and fresh fruits that look like painted? I always ask myself: Are they real? And what do they look like? There are just a few things that you never really see as a detail, but always in the pretty, photogenic whole. Why? Well, that's why!

But that's only half the story and I had that experience when I finally wanted to jump on the Pavlova train for the first time. I made ice cream and had 5 egg whites left. So what do you do with it in summer? While flipping through my saved prescriptions, I stumbled across Pavlovas a few times over the search term "egg whites". Many with rhubarb. Shit, I missed smooth. The train has now left. But often with fresh, juicy summer berries and that's the perfect opportunity! Fortunately, juicy blueberries, sweet blackberries and fruity raspberries are plentiful.
Only the aspect of the soil remained. Meringue. White. Boring. Thought of these little hard meringues, I thought that was a bit too dull and then just pimped my Pavlova with chocolate.

And the result is awesome. But also, let's call it carefully, something unsightly. Actually, it looks like a bad kitchen accident or Vollfail. I really thought about whether I should actually log the recipe or if I would rather let it. But you know something? The Pavlova tastes just awesome! It would be a shame not to log her. And I say: more courage to ugliness! The ugliest stews are often the tastiest. Or unsightly curries. So why not a crunchy chocolate cake with creamy cream and the sweetest fruits?!
And that's why I share the recipe with you and find that it is absolutely perfect. Maybe not necessarily for the piqued-looking mother-in-law, but certainly for other connoisseurs.

Chocolate Pavlova with whipped cream and summer berries


5 fresh organic egg whites
1 pinch of salt 200 g sugar
5 cocoa powder, sieved
75 g finely chopped or grated dark chocolate
200 g whipped cream 2 tbsp vanilla sugar
400 g mixed, selected and washed summer berries (here: Blueberries, raspberries, blackberries)


Preheat the oven to 140 degrees top and bottom heat. Lay out a baking sheet with parchment paper.

Whip up the egg whites together with the salt using the food processor to stiff snow. Then slowly add the sugar and continue to beat until a creamy, shiny mass arises. It will take about 7-8 minutes.

Add the cocoa powder and chopped chocolate to the meringue mixture and gently strain with the help of a large saucepan or spatula.Since the Pavlova is very divergent, you should rather layer them up rather well and not too broad from the beginning. Form a trough into the surface so that a slight margin rises on the sides. So you bake a kind of shell that can later absorb the cream and fruit.

Put the tin in the oven and switch the temperature back to 110 degrees. Dry the pavlova in the oven for about 2 to 2.5 hours more than bake. It should not completely bake and dry, but should stay juicy inside. After baking, turn off the oven and open the oven door a half-hour for half an hour. Allow the pavlova to cool completely in a closed oven.

After cooling, gently loosen the pavlova from the baking paper and place on a cake plate.

Pour the cream stiffly with the vanilla sugar and place on the cake Pavlova pass. Sprinkle the berries over it. Sprinkle the Pavlova with powdered sugar as desired.
Serve immediately and do not store too long, as the cream soon soaks through the soil.